Ecuadorian Peanut Sauce

This Ecuadorian Peanut Sauce is the classic sauce for Llapingachos, the Ecuadorian potato cakes. It is also delicious on boiled potatoes, yucca or any meats. In Peru, this sauce is prepared with the mirasol ají, a sun-dried hot yellow pepper, and served on potatoes and other dishes.

Instructions

PLACE peanuts and evaporated milk in blender container; cover. Blend on medium speed until smooth.

HEAT annatto oil in medium heavy-duty skillet over medium heat. Add onion, tomato and garlic; cook, stirring occasionally, for about 4 minutes or until onion is tender and mixture is well blended. Stir in peanut mixture and cilantro. Bring to a boil; cook for 3 minutes, stirring frequently. (Sauce should have consistency of very heavy cream. If too thick, add some water.) Season with salt, pepper, cumin and hot pepper sauce.